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Para os Dias de Ficar no Sofá

Precisa de um abraço e de um conforto no sofá? Jen compartilha algumas de suas receitas favoritas de comida caseira e mostra como fazer um tapete fofinho com pom-pom.

food
home

Para os Dias de Ficar no Sofá

Precisa de um abraço e de um conforto no sofá? Jen compartilha algumas de suas receitas favoritas de comida caseira e mostra como fazer um tapete fofinho com pom-pom.

Supplies

  • 6 egg yolks
  • 1 ½ cups milk
  • ¾ cup heavy cream
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon arbol chile powder
  • 6-8 chocolate croissants, cut into small pieces
  • ½ cup chocolate chips

Passo a passo

  1. Preheat oven to 350 degrees. Grease a 9x9” dish and set aside.
  2. In a medium bowl whisk together egg yolks, milk, heavy cream, sugar, vanilla, salt, cinnamon, and arbol chile powder.
  3. Place the cut croissants into the greased dish and sprinkle with chocolate chips, reserving a handful.
  4. Pour custard mixture over the croissants and sprinkle with remaining chocolate chips. Bake for 35-45 minutes or until custard is just set. Serve immediately.

Supplies

  • 3 garlic cloves, minced
  • 1/4 tsp saffron threads, crushed
  • 1 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • salt and pepper
  • 8 bone in skin on chicken thighs
  • 3 TBSP grapeseed oil
  • 2 onion, chopped
  • 3 roma tomatoes, seeds removed and chopped
  • 1 cinnamon stick
  • 1 1/2 cup castelvetrano olives, pitted
  • 2 cups chicken stock
  • 1 TBSP tomato paste
  • 1 preserved lemon
  • 1/2 cup frozen peas, thawed
  • 1/4 cup cilantro leaves

Passo a passo

  1. Rice for serving
  2. Mix together the garlic, saffron, paprika, cumin and coriander. Season the chicken on all sides with salt and pepper. Rub spice mixture all over chicken. heat a large cast iron skillet over medium high heat and add oil. Sear chicken until golden brown on both sides. Remove chicken and set aside.
  3. Add onion and saute until soft, then add tomatoes, cinnamon stick, olives, chicken stock and tomato paste, stir to combine. Cut lemons in half and remove the pulp, cut the skin into strips and add to the pot. Bring to a boil, return chicken to the pan and then cover and simmer for 25 minutes. stir in the peas and cilantro in the last 5 minutes of cooking. Serve over rice and garnish with more cilantro.